Japanese Potato Salad

15 mins
Serves 1
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Directions

  1. 1Salt cucumber slices and leave aside to drain.
  2. 2Salt cucumber slices and leave aside to drain.
  3. 3Salt cucumber slices and leave aside to drain.
  4. 4Peel, chop, and boil potatoes in salted water until tender.
  5. 5Peel, chop, and boil potatoes in salted water until tender.
  6. 6Peel, chop, and boil potatoes in salted water until tender.
  7. 7Drain and mash potatoes roughly with a fork.
  8. 8Drain and mash potatoes roughly with a fork.
  9. 9Drain and mash potatoes roughly with a fork.
  10. 10Add rice vinegar and black pepper to the potatoes.
  11. 11Add rice vinegar and black pepper to the potatoes.
  12. 12Add rice vinegar and black pepper to the potatoes.
  13. 13Let it cool slightly before mixing in carrot, sweetcorn, cucumber slices, boiled egg, spring onion, ham, dijon mustard, and Kewpie mayonnaise.
  14. 14Let it cool slightly before mixing in carrot, sweetcorn, cucumber slices, boiled egg, spring onion, ham, dijon mustard, and Kewpie mayonnaise.
  15. 15Let it cool slightly before mixing in carrot, sweetcorn, cucumber slices, boiled egg, spring onion, ham, dijon mustard, and Kewpie mayonnaise.
  16. 16Mix well to combine.
  17. 17Mix well to combine.
  18. 18Mix well to combine.
  19. 19Adjust the seasoning if needed.
  20. 20Adjust the seasoning if needed.
  21. 21Adjust the seasoning if needed.
  22. 22Chill in the fridge for an hour.
  23. 23Chill in the fridge for an hour.
  24. 24Chill in the fridge for an hour.
  25. 25Serve with extra spring onion and a crumble of egg yolk.
  26. 26Serve with extra spring onion and a crumble of egg yolk.
  27. 27Serve with extra spring onion and a crumble of egg yolk.

Ingredients

  • 4 russet potatoes
  • 4 russet potatoes
  • 4 russet potatoes
  • 1.5 tbsp rice vinegar
  • 1.5 tbsp rice vinegar
  • 1.5 tbsp rice vinegar
  • to taste freshly ground black pepper
  • to taste freshly ground black pepper
  • to taste freshly ground black pepper
  • 1 cucumber, sliced
  • 1 cucumber, sliced
  • 1 cucumber, sliced
  • 1 small small carrot, cut into half moons
  • 1 small small carrot, cut into half moons
  • 1 small small carrot, cut into half moons
  • 0.5 cup canned corn kernels
  • 0.5 cup canned corn kernels
  • 0.5 cup canned corn kernels
  • 3 large large egg, boiled, chopped
  • 3 large large egg, boiled, chopped
  • 3 large large egg, boiled, chopped
  • 3 spring onion, sliced
  • 3 spring onion, sliced
  • 3 spring onion, sliced
  • 100 g ham, sliced
  • 100 g ham, sliced
  • 100 g ham, sliced
  • 2 tsp dijon mustard
  • 2 tsp dijon mustard
  • 2 tsp dijon mustard
  • 150 g Kewpie mayonnaise
  • 150 g Kewpie mayonnaise
  • 150 g Kewpie mayonnaise

Tips

  • Chill for an hour for the best flavour.
  • Top with extra spring onion and a crumble of boiled egg yolk to serve.